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You may have come across the term “nixtamal”, but have you ever been curious as to its origins or how it relates tortillas? The word has a deep history going back to the Aztecs and it was meant to detail the procedure which uses partly cooked and lime-soaked corn. The Aztecs would explore riverbeds in search of limestone rock which was used as a corn grinder of sorts. This process would eventually come to be known as nixtamalization.

Nixtamal can be ground into masa to make foods like tortillas, tamales, or finely ground patted discs. The Spanish word ‘masa’ is the name given to describe the corn dough. Nixtamal also provides flexibility since it can be kept in its full form to make pozole, perhaps better known as hominy.

The many benefits reaped by nixtamal were discovered by the Aztecs using a tried and true approach: experimenting with it. They quickly noticed it served as an energy source and may have enhanced their spiritual alertness without negatively affecting the digestive system. As science has evolved exponentially since the days of the Aztecs, the amino acid niacin found in nixtamal may be beneficial in the reduction of bad cholesterol, getting rid of toxins, and cell repair.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Today, it’s all about green chile chicken enchiladas, a great way to welcome the arrival of Humpday. Here we go!

Chopped cilantro

A cup of your favorite tomatillo salsa

Sliced onion

A cup of your favorite green enchilada sauce

Sliced radishes

A small can of diced, roasted green chiles

Crumbled queso fresco

A ¼ cup of heavy cream

Two cups of Monterey Jack cheese

Vegetable oil

Two cups of shredded rotisserie chicken

Eight corn tortillas

Begin by placing the green chiles, tomatillo salsa, heavy cream, and enchilada sauce in a blender and then mixing until the ingredients turn into a smooth sauce. Set it aside for the time being.

Using a frying pan over high heat, pour sufficient vegetable oil so that the corn tortillas can be submerged, it should be roughly half an inch. Once the oil is hot enough, use tongs to dip the tortillas, going one at a time. Fry them until they become pliable and sturdy. Carefully shake them to get rid of excess oil and then place in a shallow dish. Repeat the process for the remaining tortillas.

Grab a small handful of chicken and Monterey Jack cheese and place them at one end of the tortilla before rolling it up and then placing the tortilla with its seam side down in a baking dish. Repeat for the rest of the tortillas. Pour some sauce over the enchiladas and then cover them with whatever Jack cheese you have left.

Place the baking dish in an oven, turn up the heat to 350 degrees, and bake until the cheese has bubbled and turns brown. Use the ingredients above for garnish and serve hot.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Do you need a pick me up to get you through the day? Take a look at this veggie and cheesy chicken enchilada recipe able to serve up to six people.

Three chicken breasts diced medium to small

A tablespoon of black pepper mix and salt

A medium, fine julienne white onion

Pair of teaspoons of sazon

A tablespoon of fine minced garlic

A tablespoon of chicken bullion

A tablespoon of neutral oil

A tablespoon of cumin

Eight ounces of roasted red bell pepper

A cup of black beans

¾ cups of baby spinach

Half a cup of button mushroom slice

For the sauce

Half a cup of unsalted butter

Twelve medium flour tortillas

Half a cup of all-purpose flour

Pair of tablespoons of ground black pepper mix and kosher salt

A cup of milk (make sure to reserve half)

A cup of shredded cheddar cheese blend

Using medium heat, grab a large deep saucepan and the oil, mushrooms, onion, and garlic. Use the pepper and salt for seasoning before adding the chicken to start cooking. Coat the chicken by tossing the ingredients with a wooden spoon or a plastic spatula able to withstand high temperatures. Continue to cook until the chicken is light golden brown.

Add the black beans followed by spinach to the mixture and then the roasted bell peppers and any seasonings you may have left. Cook the mixture until the spinach has wilted and then set it aside for now.

Using a shallow saucepan over medium heat, add the butter to melt. This step will create a roux. Once it has begun melting, slowly whisk the flour in, making sure to intermittently stir to combine. When the mixture is ready, it will look like a paste.

Continue stirring the roux so that it doesn’t become sticky and until it turns lightly brown. Intermittently add pepper and salt so the flavor can develop. When the roux is golden brown slowly add some of the milk. Remove the roux from the heat and then move it aside to stir the cheese in, about 1/3 at a time. If you notice the mixture is becoming stiff, add milk. If it’s too thin, add more cheese. Taste the mixture to adjust the amount of salt.

Coat a medium depth, full-size baking dish with pan spray. Preheat your oven to 350 degrees. As the oven is heating, fill the tortilla shells with a 1/8 cup of the chicken mixture and then another 10/8 cup of the cheese mixture. Line them up rolled in the dish with the seams facing down.

Once all of the tortillas are filled, spoon the remaining mix on top of the enchiladas with some cheese on top to create a thick later. Wrap them up tightly in aluminum foil prior to baking them for fifteen minutes.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

You worked hard to achieve the summer body but you don’t want to sacrifice all of your hard to indulge in the taste of a taco. With this quick and easy summer vegetable taco recipe, you can still enjoy the taste without the possible guilt.

Tablespoon of oil

Three corn tortillas

Diced, medium-small zucchini

Kosher salt

Small ear of corn kernels

Cumin

Four diced small tomatoes

Chile powder

A clove of minced garlic

Begin by heating the oil in a small saucepan using medium-high heat. Add the corn and zucchini and then cook, making sure to occasionally stir until the zucchini is tender. Add the garlic and tomatoes and continue to cook again stirring occasionally until the vegetables have become soft and evaporation of the liquid has taken place. Use a sprinkling of chile powder, salt, and cumin, and then cook and stir for another thirty seconds or so.

Use a burner or skillet to warm the tortillas, making sure to cook each side until they are colored but pliable.

Evenly divide the vegetable filling you made earlier among the tortillas and then drizzle using some salsa roja. Use a sprinkling of cilantro, minced onion, and any other toppings you like and you’re ready to serve.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Do you like seafood? Are you a tequila drinker? If you answered yes to both of those questions, this quesadilla recipe uses shrimp plus the popular Mexican drink to create something different from your average quesadilla. Here’s what you’ll need.

Four flour tortillas (ten inches)

Three tablespoons of vegetable oil

A teaspoon of grated lime zest

Three cups of shredded Monterey Jack cheese

A 1/3 cup of tequila

A ¼ cup of fresh, minced cilantro

A teaspoon of canned and minced chipotle chile in adobo

Pair of thinly sliced scallions with the green and white parts separated

Pair of minced garlic cloves

One and a half pounds of deveined and peeled, medium-large shrimp halved lengthwise with the tails removed

Pepper and salt

Heat your oven to 450 Fahrenheit after adjusting your oven to the middle position. Use aluminum foil to line a rimmed baking sheet and then brush it with a tablespoon of oil. Toss some of the scallion greens, Monterey Jack cheese, and cilantro.

Make sure the shrimp is patted dry with paper towels and then use the pepper and salt for seasoning. Use a nonstick skillet of twelve inches over medium heat to warm up a tablespoon of the oil until it begins to shimmer. Add a ¼ teaspoon of salt, the scallion whites, chipotle, and garlic and then cook until the mixture becomes soft, which should take about two minutes or so. Add the tequila and simmer until it has evaporated and the pan becomes dry, which should take roughly five minutes.

Add the shrimp and cook it for about three minutes, making sure to stir it often until it has cooked through and has become opaque. Move it over to a bowl, stir in the zest, and allow it cool for about five minutes before thoroughly draining.

After laying out the tortillas on a surface, sprinkle about half of the cheese mixture over one half of the tortilla, making sure to leave a border of about a half inch around the edges. Add a layer of shrimp and then sprinkle it with whatever you have left of the cheese mixture. Fold over the other half of the tortilla and press down firmly to compact it.

Place the tortillas on a prepared sheet with the rounded edges facing the sheet center. Use the last tablespoon of oil to brush and then bake the quesadillas until they turn brown, which should take about ten minutes. Flip them over and use a spatula to gently compact them before baking until they become golden brown. Allow them to cool before serving.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

How does a chicken enchilada casserole with green chile sound as a meal to start the week? It’s easy to prepare and it’s another recipe you can add to your meal preparation repertoire. Let’s begin.

Pair of cups of either cooked shredded chicken or pork

Pair of cups of shredded cheese (may have to use four cups if you’re sticking to vegetarian)

Four cups of heated chile sauce

At least twelve but no more than sixteen corn tortillas (dip them in hot oil and allow them to drain once they become soft)

Begin by preheating your oven to 350 degrees. Grab a casserole dish and add a layer of the prepared corn tortillas before topping them with a cup of chile sauce followed by either the chicken or pork (whichever you chose) and then top it with another tortilla layer. Continue to add layers until you’ve achieved your desired level of thickness. Top these layers with cheese you have left before baking for about 35 minutes and then broiling for about four minutes.

Top with onions, and lettuce, and tomatoes should you wish to do so and you’re ready to serve.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Much like a burrito, fajitas hold a near-universal appeal. Throw in some meat like chicken and you’ve got a great summer recipe. The recipe below will show you how to do just that with enough portions for four to six people. Here we go!

Sour cream or Cashew Cream mix

A pound of skinless and boneless chicken breast halves cut into slices of a ½-inch thick.

Six warmed flour tortillas

A pair of stemmed, thinly sliced and seeded green bell peppers

A teaspoon of salt

A medium, thinly sliced red onion

Tablespoon of chili powder

Pair of coarsely chopped garlic cloves

Pair of tablespoons of Red Wine Vinaigrette (may also use vegetable oil)

Begin by preheating your oven to 400 degrees and then toss the vinaigrette, salt, peppers, chili powder, chicken, garlic, and onion together in a large mixing bowl until everything is evenly coated. Use a rimmed, large baking sheet to spread and then bake for about 25 minutes or so or until the veggies become tender and the chicken is cooked through. Make sure to stir halfway through the cooking process.

When only five minutes remain in baking, use aluminum foil to wrap the tortillas and place them in an oven until they are warmed through. You may also wrap the tortilla stack in a damp paper towel and microwave them on high for a minute.

Evenly distribute the fajita mixture among the warmed tortillas and serve along with the sour cream.

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

You can never have too many varieties of breakfast taco recipes. So, while you wait for your local southeastern Walmart to stock our tortillas, you can try this recipe. Here’s what you’ll need.

Pair of tablespoons of olive oil or butter

¼ of scallion greens (thinly sliced)

Four slices of barbecued brisket (should be about half a pound)

A cup of salsa

A russet potato (either baked or broiled) diced into 1/4-inch

A cup of either homemade or store purchased warm refried beans

Freshly ground black pepper or sea salt

Four large eggs

Four white corn or flour tortillas

Begin by heating your oven to 250 degrees. Melt a tablespoon of either the oil or butter (whichever you chose) into a skillet using medium-high heat. Warm the slices of brisket for about thirty seconds on each side and then move to a rimmed sheet pan.

Use a skillet to melt the last tablespoon of butter or oil and then add the potatoes and pan fry, using a spatula to stir until the mixture becomes hot, crisp and brown, this should take about three minutes. Use the pepper and salt for seasoning. Move the potatoes over to a sheet pan with the brisket and make sure to keep everything warm.

Again, use the skillet to warm up the tortillas on each side for thirty seconds. You may also choose to use a grill if you prefer. Transfer the sheet pan you set aside earlier with the potatoes and brisket. You’ll likely need a pair of tablespoons of fat in the brisket so the eggs fry properly. If there is enough butter/oil in the skillet, use medium-high heat or add another two tablespoons of butter. Once the fat begins to sizzle, crack the eggs in and then fry until the eggs are to your liking (i.e.: scrambled, over easy).

To make the tacos, spread about a quarter of the refried beans on a tortilla and then top it with a slice of the brisket and a quarter of the potatoes. Place an egg on top and use a quarter of scallion greens as sprinkling. Repeat the process for the rest of the tortillas.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

In case you missed the big news we posted previously, we’re excited to announce that our TacoMex and Vedgee Wraps brands will soon be coming to a southeastern Walmart shelf near you! This is the first time we’ll be providing our products directly to retail and we can’t wait for you to try the deliciously pliable taste of our tortillas!

As part of the big news, we were also recently featured on WOFL FOX35 earlier this week during the Good Day Orlando Shout Out segment. In case you missed the news or couldn’t watch it, you can check out the feature at the following link: http://www.fox35orlando.com/good-day/415693382-video. The feature (which was broadcast live) provides a great glimpse into the Easy Foods Incorporated state of the art, 97,000 square foot manufacturing facility and the process involved in making our highly regarded tortillas.

Be sure to visit the Easy Food website so you can learn more about us as well as the TacoMex and Vedgee Wraps brands!

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as co-packing tortillas or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

For those of you that have been wanting to try our Vedgee and TacoMex brands, we have some exciting news to share with you! If you happen to live in the southeastern United States, you’ll soon be able to visit your local neighborhood Walmart store to try our brands! Easy Foods Incorporated was among the companies chosen to move forward during Walmart’s Open Call event.

The two day Walmart Open Call event brings together buyers and entrepreneurs with a unified goal of encouraging sales of American products. Walmart eases the process so that potential suppliers can showcase their products and broaden their presence to Walmart’s millions of customers.

This news and the milestone are absolutely huge for us as it marks the first time our tortillas will be sold to consumers via retail, and we are proud to call Walmart our very first retail customer. Before this development, our tortillas were distributed exclusively to those working in the foodservice industry.

For those you in the Orlando area, you may have seen Easy Foods Incorporated featured on WOFL FOX35 yesterday morning during the Good Day Orlando Shout Out segment.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.